Sara Forte, the brains behind healthy-eating, veggie-heavy blog Sprouted Kitchen, shared her wonderful Mushroom Burger with Asian Slaw recipe with us. We must say, it's pretty damn delicious and packed with flavor. As Sara explains on her blog, when it comes to marinating veggies and tofu (unlike meat), you can place them back in the marinade after cooking to soak up even more flavor. Yum!
4 large portobello mushrooms
2 tbsp low sodium soy sauce or tamari
2 tbsp maple syrup
1 tbsp toasted sesame oil or extra virgin olive oil
Squeeze of lemon or lime
Pinch of pepper
1 small English cucumber
1/2 small red onion, thinly sliced
2 tbsp tahini
1 tsp low sodium soy sauce or tamari
2 tsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp fresh mint, roughly chopped
1 small bunch cilantro, roughly chopped
Sriracha mayo (use vegan recipe if vegan)
Wipe the mushrooms clean, removing stems. Preheat grill or grill pan to medium heat. In a shallow pan, mix together soy sauce (or tamari), maple syrup, oil, splash of citrus and pepper, then add in the mushrooms, rubbing the marinade into all surfaces. Let them sit five to 10 minutes to soak it up.
Next, using a julienne or vegetable peeler, shave the carrots and cucumber into thin or thick shreds respectively. Put them in a large mixing bowl with the red onion. Make a quick dressing by whisking together the tahini, soy sauce (or tamari), sesame oil and vinegar. Pour it over the vegetables and toss to coat. Add the chopped mint and cilantro, giving it all one more toss.
Grill the mushrooms for five minutes on each side, or until they're soft throughout. Grill or warm the buns.
To assemble the burger, smash half an avocado on the bottom of the bun, then top with grilled mushroom and a big scoop of Asian slaw. Spread a bit of sriracha mayo (using a vegan option if needed) on the top bun and enjoy.